Khatay Baingan – Sour Brinjal

Kashmiri cuisine has a very diverse range of dishes, which differ in their spice level and style of cooking. On one hand they have dishes like Dahi Yakhni and Gushtaba which are popular for their meaty taste with no red chilli used. On other side it offers you some really spicy dishes like Khata Gosht. This cuisine is even rich with a wide range of pure vegetarian dishes. One of the popular vegetarian dish in Kashmiri cuisine is “Khatay Baingan” (translates in Eng: Sour Brinjal) made from eggplants or “Baingan” in Urdu Language. What makes me love it, is the tanginess and its rich flavour. I prefer to have it with boiled rice. I hope you will enjoy this recipe as much as my family does.

Ingredients:

1/2 kg Egg plant / Brinjal (elongated one)

2 large or 3 medium sized onions (sliced thinly)

Garlic ginger paste 1 tbsp

1/2 cup Tamarind

Preparation time : 20 minutes

Cooking time : 40 minutes

Number of servings (yield) : 4

Instructions:

Cross slice brinjals from the bottom till top so the top stalk and crown stays on.

In a large bowl fill water and add 1 tsp turmeric powder.

Dip the brinjals in turmeric water and let it soak.

Take 1/2 cup tamarind and soak it in hot water. Before using it throw away the seeds and keep the pulp.

Roohi Bahar has over 30 years of cooking experience. She loves cooking for her family. She has done various cooking courses and specializes in Kashmiri Cuisine. She is also helping Chefling Tales build the Kashmiri Cuisine section.